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Monday, April 20, 2009

I couldn't decide on a name for the Thai cornish hen recipe that I came up with tonight so I need some help. Can you tell I like punny recipe names? Vote for your favorite over there >>>>>> in my sidebar or feel free to write in your own idea in the comments section.

InstructionsMix all ingredients except the hens. Marinade the hens in the mix for 2 hours.

Put the halved hens on a raised rack into a 350 degree oven. Reserve the marinade. The raised rack lets the hot air circulate around the hens instead of just across the top. I swear this makes a difference compared to just slopping them into a casserole dish.Boil the reserved marinade for 60 seconds. Baste the chicken every 15 minutes with the marinade. Pull and rest after about 1 hour, when a thermometer stuck into the thigh reads 170f. Using a remote probe thermometer is great so you don't have to keep opening the oven door.Stir Fried Broccoli with Oyster Sauce(Joy of Cooking 1997 version pg 352)Ingredients1 head Broccoli chopped into 1" pieces1 tablespoon Peanut oil3 cloves Garlic finely minced1 tablespoon Ginger finely minced1/4 teaspoon Red pepper flakes1/3 cup Chicken stock1/4 cup Oyster sauce3 drops Sesame Oil

InstructionsHeat oil in wok. Stir fry garlic, ginger, and pepper for just a few seconds. Don't let the garlic brown. Add in broccoli (wet from rinsing) and stir fry for two minutes.

Add chicken broth, cover tightly, and steam for four minutes.

Add oyster sauce and stir fry for 3-5 more minutes. (This is our family's favorite broccoli dish. It works great adding in thin sliced beef for beef & broccoli.)Thai Noodles With Peanut SauceIngredients1/2 cup chicken broth1 1/2 teaspoons ginger3 teaspoons soy sauce3 teaspoons peanut butter1 1/2 teaspoons honey1 teaspoon Red pepper flakes3 garlic8 ounces spaghetti1/4 cup green onion1/4 cup peanuts InstructionsCombine broth, ginger, soy sauce, peanut butter, honey, red pepper, and garlic in a small sauce pan. Cook over medium heat until peanut better melts and is heated through to a smooth consistency. Add to noodles to coat. Garnish with green onions and peanuts. (My notes: I don't know where I found this recipe. Based on it's Americanized version of a foreign dish, my guess it was from some cooking magazine. This is a decent base side dish and is actually surprisingly flavorful & spicy. But it needs some color, like some cilantro and red bell pepper. It's just visually dull.)

Thanks for what you said, because you just stopped me from going all off on a blog who 'hounds' me, and he does not realize the mood he caught me in...you should read the email I just deleted...lets just say that is some f'ing good looking set of legs you have too...and you like your chic's petite I see...

Chef E is back, and happy! LOL rough weeks wear me out...now I have to figure out how to convince hubby if he can buy his toys I need a green egg or I cannot cook good food anymore? hmmmm, help me out here...my gadget list is getting too big...